Because there are no eggs in this ice cream, the texture is lighter than those made with custards. But the taste is unmistakably chocolate, with a hint of malt flavor.

Make the ice cream

Put the chocolate in a stainless steel bowl.

Stir in the milk, cream, and sugar together in a medium saucepan. Bring to a boil over medium heat. Remove from the heat and stir in the malt syrup and salt. Pour the hot liquid over the chocolate and let sit for 5 minutes.

Whisk the mixture to combine the chocolate with the liquid. Then blend with an immersion blender until the liquid is smooth and no chocolate particles are visible.

Pour the ice cream base into a smaller bowl, cover, and refrigerate overnight. Or, if desired, pour the ice cream base into a wide, shallow dish and refrigerate until cooled completely.

When the base has cooled (either refrigerated in a shallow dish or overnight), remove from the refrigerator and mix with an immersion blender until completely smooth. Churn the blended base in an ice-cream maker. Please note that it is very easy to over-churn this ice cream, resulting in an unpleasant, fatty texture. Churn this ice cream just until it resembles soft serve ice cream and then freeze it for about 2-3 hours, or overnight, depending on the temperature of your freezer. The ice cream will firm up enough for you to scoop it easily.